Mexican Ceviche Ole

Mexican Ceviche Ole

Mexican Ceviche Ole
 
Mexican Ceviche Ole
Recipe By:

Ingredients
  • 1 lb. halibut, sea bass or red snapper fillets, or combination with shrimp (need a firm-flesh fish, with as much liquid removed)
  • *****If you would like to create a mixture of shrimp with the fish, do not marinate the shrimp, as they get tough. You can steam them and then add them for a few hours into the fish marinade mixture.
  • 6 limes, enough for the juice to cover the fish
  • 1 c. diced fresh tomato
  • 1 green bell pepper, chopped
  • 6 T. minced parsley or cilantro
  • 1 t. oregano
  • 2 or more jalapenos, seeded and chopped (depending on how spicy you want it)
  • 2 T. white vinegar
  • 1 medium Vidalia onion, finely chopped
  • 2 T. chopped cilantro
  • Tabasco to taste
  • Salt, black pepper to taste
  • Large lettuce leaves to line plates
  • Sliced avocado, black olives, optional

Instructions
  1. Dice fish into ½” dices.
  2. Marinate fish in the lime juice in the refrigerator overnight. Stir often.
  3. Pour off most of the lime juice, just leave it moist.
  4. Combine the remaining ingredients except the lettuce, avocado and olives, taste for seasoning. Mix well and add the fish and shrimp (if using). Mix well.
  5. Cover and refrigerate a few hours before serving.
  6. With a perforated spoon, scoop the mixture onto a lettuce leaf, garnish with slices of avocados and olives.

 

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